豆豉鲮鱼炒油麦菜
Med
嫩滑的油麦菜配上咸香豆豉鲮鱼罐头，快手翻炒，在家轻松做出饭店味道。
Cooking Steps
12
STEP 1 OF 12
分离鱼肉和豆豉
USES
豆豉鲮鱼, bones removed (1 can)
YouTube求其煮 CASUAL COOKING
Open on YouTube ↗打开鲮鱼罐头，将鱼肉和豆豉分开备用。
STEP 2 OF 12
蒜末姜片备用
USES
蒜头, minced (3 clove)·姜, thinly sliced (0 as needed)
YouTube求其煮 CASUAL COOKING
Open on YouTube ↗将蒜头剁成蒜末，再将姜切成薄片备用。
STEP 5 OF 12
处理油麦菜
USES
油麦菜, soaked, stem separated (400 gram)
YouTube求其煮 CASUAL COOKING
Open on YouTube ↗将菜梗纵向切成四份，再将菜梗和菜叶分开备用。
STEP 6 OF 12
调制酱汁
USES
白糖, (for sauce) (0.33 tablespoon)·白胡椒粉, (for sauce) (0 as needed)·蚝油, (for sauce) (0.5 tablespoon)·粟粉, (for sauce) dissolved (1 teaspoon)·水, (for sauce) (15 ml)·芝麻油, (for sauce) (0.33 tablespoon)
YouTube求其煮 CASUAL COOKING
Open on YouTube ↗将糖、胡椒、蚝油、玉米淀粉、水和芝麻油混合成酱汁，备用。
STEP 7 OF 12
焯菜梗
USES
白糖, (for braising) (0.5 tablespoon)·盐, (for braising) (1.5 teaspoon)·食用油, (for braising) (1 tablespoon)
YouTube求其煮 CASUAL COOKING
Open on YouTube ↗水烧开后加入糖、盐和油，放入菜梗焯水两分钟。
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